100% Whole grain/wheat bread is like a rock. If it doesn't feel that way when you pick it up from the grocery store, then it's been treated with stuff that is hard to pronounce to the untrained speaker.

For that reason, I don't make whole wheat/grain bread unless a customer specifically requests it and is willing to wait a day or two to get it simply because if I make it to set out on the shelves, it goes bad within a few days and I have to throw it away.

My most popular 'whole wheat' seller has only 25% ratio of whole weat to traditional white wheat/bread flour. The standard is anywhere between 20 - 30% ratio

Very relevant post about recent observations: My body doesn't tolerate wheat too well. I've noticed it time and time again. Every time I eat something with white flour, like bread, pasta and stuff like that, my stomach gets very upset and clearly mad. No such problems with oat tho. Which is awesome, because it's a solid part of my pre and post workout nutrition. I quess I'll live without bread then. I migth try 100% oat bread at some point.

Very relevant post about recent observations: My body doesn't tolerate wheat too well. I've noticed it time and time again. Every time I eat something with white flour, like bread, pasta and stuff like that, my stomach gets very upset and clearly mad. No such problems with oat tho. Which is awesome, because it's a solid part of my pre and post workout nutrition. I quess I'll live without bread then. I migth try 100% oat bread at some point.

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